This is another recipe from one of my favorite Chefs, Yotam Ottolenghi. It is very comforting, and a lot healthier than a simple potato gratin, especially if you are watching your weight.
Sweet potatoes do not trigger insulin as much as the starch in common potatoes, and are also a lot tastier most of the time.
This gratin is very simple, and can be prepared in advance; just put it in the oven before lunch. Sage can be replaced by thyme.
Serves 4-6 – Total time 75 min
3 lbs (1.3 kg) medium orange-fleshed sweet potatoes
5 tbsp sage, chopped
6 garlic cloves, crushed
2 tsp sea salt
1/2 tsp black pepper
1 cup (225 ml) whipping cream
Preheat the oven to 400 F (200 C).
Wash the sweet potatoes, peel them, and cut them into slices (0.2 inch – 5 mm).
In a bowl, mix together the potatoes, garlic, sage, salt and pepper. Arrange the slices in an oven dish by standing them up next to each other.
Cover the dish with foil and roast for about 30 minutes.
Remove the foil and pour the cream over the sweet potatoes.
Roast, uncovered, for 20 minutes or until the potatoes are done (they should be soft).
Serve right away.